August Farm Update

Spring is in the air; wattle is in flower and I’m not relying quite so heavily on my neck warmer early in the morning! We just need the arrival of a kid goat to seal the deal (any day now I hope).

There has been some ground subsidence on the farm caused by the wet weather and months of waterlogged soil. In one garden bed, the bottom section collapsed and is now over 40cm lower than the rest of the bed. We will have to take care when harvesting and there will be a challenge ahead when bed preparation is due.

Our kohlrabi has been slow to grow this year, which is disappointing as we hoped it would feature more prominently in winter boxes. On a positive note though, lettuce and many other greens are growing really well. Don’t the rows of Cos look beautiful?

Our new chook run is under construction, heavily focused on fox-proofing of course. We aim to have the chook house secure and one of the three giant runs finished by the end of this month, so we can welcome new chooks in a couple of weeks. There is talk of an ‘egg themed’ opening celebration; I will keep you posted!

The piglets have been enjoying some extra variety in their diet, thanks in part to regular grain donations from Wolf & Woman distillery in Bellambi. A volunteer also uncovered a bottle of long-lost molasses; when he poured some on vegetable scraps, they were truly in pig paradise.

Enjoy!

Emily Henderson
Fair Food and Farm Manager

In your box this week:

Note: We sometimes need to make changes to what we pack in your veg box based on the quantity or quality of produce that we can harvest and source. If you have any questions about what is in your box, don’t hesitate to contact us at [email protected].

Feature Veg: Parsnips

Parsnips are a starchy root vegetable related to carrots and parsley. They have a delicious earthy sweetness and go well in many types of sweet and savoury dishes. Store parsnips in the veggie crisper of your fridge, loosely wrapped in a reused plastic bag with very damp cloth to maximise freshness. Prepare parsnips like you would potato; try them baked, sauteed, steamed, mashed, pureed, roasted, or fried.